Meredith Blue is an Australian blue cheese made from sheep's milk. Invented by Julie and Sandy Cameron, this farmhouse cheese is made from premium quality sheep's milk and is usually matured in six to eight weeks. Upon ripening, the cheese develops a soft texture and a natural, crusty rind implicative of French Roquefort in flavour. Depending on season, in spring the cheese is mild and soft in texture while in late winter the texture is semi-firm. At the end of its ripening period, the cheese develops its characteristic deep blue veins.
Meredith Blue is creamy and mild and the sheep's milk gives the cheese its characteristic sweet taste. It is one of the rare blue cheeses, which requires intense, delicate and complicated cheesemaking procedure. Meredith Blue will last well in a cool and dry place for about 3 weeks. It is used in diverse techniques right from sauces, main courses to desserts and in crumbled form on salads. It pairs well with sweet and red wines, Ales and Pilsners.